I love recipes that take you back to innocent and blissful childhood memories. This recipe was one of those. My great-grandparents owned a Ranch in Wyoming. I remember as a child going to visit my Bopka and Poppa and seeing landmarks that still are there today, getting excited knowing we had an adventure and house full of love waiting for my siblings and I. The large green swing on the tree in the front yard. The twisting concrete steps curling around the back down to the lower part of the house - all the dishes laid out for the cats with food and milk. Running around the yard, swimming in the cattle trough (cleaned and filled with hose water - yes that was us!). Camping and looking at the stars that were not outshone by street lamps - coyotes howling in the not so far distance. After a night of shenanigans I remember waking up, my Poppa sitting in the corner kitchen chair, his deep laughter filling the room. The sound of frying pans and skillets cooking delicious food for our nourishment. These buttermilk pancakes were one of the staples for morning eats that accompanied the bountiful bacon, SOS and warm coffee (okay that was for the adults but I still loved the smell).
The other fond memory I have was that these pancakes were kept in a stack (if they survived the breakfast barrage) on a plate on the kitchen table for a few hours. Easy flapjacks to grab and go as we raced through the house and out to our outdoor play ground. When I have kids of my own, I will make this for them and tell them all about our adventures and hopefully this will become a staple for them one day.
As with most handmade pancakes, this recipe begins with combining the dry ingredients in a bowl and mix together.
In separate bowls, separate egg white and egg yolks.
Then it is time to beat the egg whites until stiff peaks formed.
Next, to the dry ingredients, it was time to add the buttermilk and mix it together.
After the buttermilk was well incorporated it was time to add the egg yokes and melted butter and mix it together.
Once combined, it was time to gently fold in the stiff peak egg whites. I love this batter because it is thick but still light and airy because of the egg whites.
The recipe says to "bake" on a hot griddle, well, I don't have a hot griddle :-) but I do have a trusted cast iron pan which happens to work just fine.
Once you see the bottom edges start to lightly brown and bubbles form in the batter it is time to flip them over and agonize the waiting until they are done....
Once golden brown and cooked through it is time to serve! I highly recommend serving hot (or at least warm) initially with a dollop of butter. When you bite into them you will taste how fluffy the cakes are and taste the incredible tang that the buttermilk provides.
Incredibly, deliciously good! And, as I mentioned before, they are delicious cold as well - perfect for an on the go easy breakfast or a mid-day snack!
I really hope you try this incredible recipe!
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ORIGINAL RECIPE
OLD FASHIONED BUTTERMILK PANCAKES
Ingredients:
2 cups flour 1 tsp of baking soda 1 tsp salt
2 cups buttermilk 1 cube melted oleo, cooled (or butter)
3 eggs - separated
Directions:
In a bowl, mix in flour, salt and soda. Add buttermilk and mix well. Add egg yokes and mix, stir in melted butter. Beat egg whites until stiff. Carefully fold egg whites into the batter. Bake on a hot griddle.
NOTE: If you use sour milk, buttermilk or sour cream when you are baking you use baking soda - Bapka's Spice cake is an exception, it calls for both baking powder and baking soda.
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